Cauliflower Nicoise
very attractive on the table at xmas time and the flavours are
wonderful.this also came from the 1973 good housekeeping cookbook
1 medium cauliflower
1 pinch salt
1 small onion
1/2 lb firm tomatoes
1 ounce butter (try 1 tablespoon)
1 clove garlic
freshly ground black pepper
1 tablespoon chopped parsley
4-6 servings
40 minutes 30 mins prep divide cauliflour into florets and cook for 10
minutes;drain very well;meanwhile have ready the nicoise mixture. peel
onion and slice very thin,peel tomatoes,halve,and seed,cut tomatoe into
squares. melt the butter and fry the onion till soft,stir in the tomatoe
and the skinned and crushed garlic. heat through; season with pepper.
arrange the cauliflour in a serving bowl and top with the tomatoe mixture.
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